the collection

This is a recipe that I have used to great success. Easy and quick, a sure hit. It is a recipe that is a mix of about four different recipes that I have tweaked here and there over the years. Enjoy!

1 pk Phad Thai Noodles (13.2 oz)

1 can chicken broth/stock (I use low-sodium)4 tbsp rice vinegar4 tbsp soy sauce (I use low-sodium)2 tbsp peanut butter (I use natural, chunky but probably any would do just fine)4 tsp sugar (I tend to use Splenda, if I have it on hand)2 tsp minced ginger (I use the kind in the jar, usually found in the produce section) * depending on how much ginger-kick you like, add more ginger (I tend to add another teaspoon)

Soak the noodles in a nice deep, wide bowl or pan in warm water for about 30-45 minutes (these directions are on the package, just follow those).

While the noodles are soaking, mix the next set of ingredients (chicken stock through ginger) in a medium size bowl. (Suggestion, spray your measuring spoon with cooking spray before scooping the peanut butter.) Use a whisk to mix this thoroughly.

Drain noodles well. Using either a wok or a wide non-stick pan, heat the two oils over medium heat. Add garlic and sauté about 45 seconds (try not to brown or burn, may need to lower your heat). Add the peanut butter mixture to the pan, cook while stirring constantly until hot and a bit thickened. Add noodles, tossing gently to coat. Cook until most of the sauce is absorbed into the noodles and the noodles are soft.

Optional: Toss in a small handful of cooked shrimp. Also, garnish with some chopped nuts, makes ALL the difference in this recipe!

Jeff thinks this needs a bit of oomph, so he adds a dash or two of red pepper flakes.